Quote:
Originally Posted by TiltonBB
It would seem to me that you would want to carry at least a minimum of each so that you would never have to say "We don't have that" when a patron orders a drink.
Or, was this thread started as means of free publicity for the restaurant?  |
If you look back this was a continuance of his permit request to the city from another thread. As Baygo states and as he has mentioned through conversation in many other threads he has been serving liquor at his restaurant inside and outside. This imo is a welcomed addition and he was just surveying what type of liquor he should distill since he received his permit. To me this isn’t advertising
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